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Whole Roasted Chicken (with Lemon, Garlic & Rosemary)

Whole Roasted Chicken with Lemon, Garlic & Rosemary- Roasting a whole chicken might sound like it would be a cumbersome endeavor, but in reality it is SUPER SIMPLE! Only 15 minutes of hands on time required and it’s a much healthier option than store-bought rotisserie chicken.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: American
Servings: 6 servings
Calories: 310kcal


  • 1 4-5 lb. whole chicken washed and dried
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch or fresh rosemary
  • 2 lemons
  • 1 heads garlic cut in half crosswise
  • 2 Tbsp butter
  • cooking /kitchen twine to truss legs


  • Preheat oven to 425° F
  • Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
  • Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
  • Truss legs (tie them together with kitchen twine).
  • Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.
  • Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
  • Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
  • Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).


Serving: 1serving | Calories: 310kcal | Protein: 49.7g | Fat: 10.8g | Saturated Fat: 4.3g | Cholesterol: 163.2mg | Sodium: 173mg